Homemade Lemon Butter is simply divine! The colour is much more vibrant, more deeper yellow. The flavour has more lemony zing to it and it has a lovely firm velvety custard-like texture. The commercially produced Lemon Butter just doesn’t compare – often it is slightly runny and pale in colour and on the sweet side. To make your own Lemon Butter is so easy. This recipe produces about two glass jars (about 250g). I sometimes double the recipe when I wanted to give some away. The leftover egg whites shouldn’t be thrown away. They freezes so well. Try the Blueberry Friand Slice if you are wanting to use up the egg whites.
2 egg yolks
3/4 cup (160g) caster sugar
Grated rind of 3 lemons
Juice of 3 lemons
80g unsalted butter,chopped
Prepare two (approximately) 250g glass jars, by washing them in hot soapy water. Then fill each jar with boiling water, set aside.
Whisk eggs, egg yolks and sugar in a small mixing bowl, until mixture is smooth (which will be used over a saucepan of boiling water – like a water bath).
Fill a saucepan with water, about half way. Once the water reaches boiling point, place the metal bowl on top. Add grated rind, lemon juice and butter in the egg mixture. Using a wooden spoon, gently stir the mixture until the butter has melted.
Empty the jars out and place them upside down on a clean tea towel, to keep them hot.
Continue to stir gently. The mixture will appear to be watery but with patience, it will start to thicken. Continue to stir while the mixture continues to thicken for another two minutes.
Ladle the hot lemon butter into the prepare hot sterilised jars and screwing the lid tightly.
Once cooled, the lemon butter is best kept in the fridge and generally has a shelf life of one month.
Uses for Lemon Butter:
– Serve a dollop of lemon butter and cream on freshly baked scones
– Add a dollop of lemon butter on pancakes, piklets etc
– Use it to replace jam in making slices, cakes etc
– Using lemon butter and cream as a filling in sponge cakes
– Spread lemon butter on slices of bread to make a Bread and Butter Pudding
– Spread lemon butter on a thick slice of fresh bread